You’ll find, that in a recipe that has equal amounts of dry ingredients, fat and sugar (agave), you get a really rich cookie with lots of spread. For less spread, you cut down on the fat a little, which is what they’ve done here.

This particular recipe (as it is published) would make a harder/crispier cookie simply because the fat content is reduced in relation to the sugar and flour. That doesn’t mean it’s rock hard, it just means it’s not as soft as a recipe that calls for equal amounts of all three ingredient types. You can manipulate the texture of the cookie by playing with the amount of fat you use in relation to the rest of the sugars (agave) and flours.

Just have fun with it. I find that half the fun I have in baking comes from baking the same recipe several different ways to see what happens to the cookie. Don’t be afraid to experiment. Let’s face it, you’ve got boys in your house. NOTHING will go uneaten as long as it’s sweet, right? So what do you have to lose?

Go girl! Get crazy with that agave!!!